Crock Pot Creamy Mushroom Chicken with Potatoes
This Crock Pot Creamy Mushroom Chicken with Potatoes is the ultimate comfort meal, combining tender chicken, golden potatoes, and a rich, savory mushroom sauce. The creamy coconut milk and Italian seasoning add a delightful depth of flavor, while the slow cooker makes it effortless to prepare. It’s a perfect gluten-free recipe for busy weeknights or relaxed weekends. Serve it with plenty of sauce for a hearty and satisfying dish. This wholesome, one-pot meal is sure to become a family favorite!
Ingredients:
For the Crock Pot Chicken
2 Tbsp avocado oil
4 to 5 lbs bone-in chicken pieces
1 lb Yukon gold potatoes, chopped into 2-inch chunks
For the Creamy Mushroom Sauce
1 Tbsp avocado oil
1 large yellow onion, diced
8 ounces baby bella mushrooms, chopped
5 cloves garlic, minced
1 (15-ounce) can full-fat coconut milk
½ cup fresh lemon juice (about 2 lemons)
2 Tbsp tapioca flour or gluten-free all-purpose flour
1 Tbsp Italian seasoning
½ tsp sea salt (to taste)
Instructions:
1. Prepare the Sauce:
Heat 1 Tbsp of avocado oil in a skillet over medium-high heat.
Add the diced onion and sauté for 5 minutes until it starts to brown.
Stir in the mushrooms, garlic, and sea salt. Cover and cook for 5-8 minutes, stirring occasionally, until the mushrooms are deeply browned.
Pour in the coconut milk, lemon juice, and Italian seasoning. Bring to a boil.
Mix in the tapioca or gluten-free flour and stir until the sauce thickens (about 5 minutes).
2. Sear the Chicken:
Heat 2 Tbsp of avocado oil in a cast iron or stainless steel skillet over high heat (350°F or hotter).
Sear the chicken pieces skin-side down for 3-5 minutes until golden brown. Flip and cook the other side for 2-3 minutes. (No need to cook through yet.)
Repeat in batches if necessary, transferring the chicken to a plate as needed.
3. Slow Cook:
Place the potatoes in the crock pot, followed by the seared chicken and the creamy mushroom sauce.
Stir gently, secure the lid, and slow cook on HIGH for 3-4 hours or LOW for 6-8 hours until the chicken is tender and fully cooked.
4. Serve and Enjoy:
Plate the chicken and potatoes, generously spooning the creamy sauce over the top.
Recipe Notes:
Using baby gold potatoes? No need to chop them!
Prefer a milder flavor? Substitute lemon juice with chicken broth or extra coconut milk.
CrockPotRecipes, CreamyChicken, MushroomChicken, GlutenFreeMeals, SlowCookerDinners, ComfortFood, EasyRecipes, ChickenAndPotatoes, HealthyMeals, FamilyDinners
This easy Crock Pot Creamy Mushroom Chicken with Potatoes recipe is perfect for weeknight dinners or cozy weekends. It’s an irresistible blend of creamy, savory flavors your family will love!
